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Recipe ingredients

Sufficient quantity olive oil
1 kg (2 lb) grain-fed veal tenderloin, in one piece
Charley’s Ballpark Mustard and Apple Sauce
2 large red onions, minced
2 Granny Smith apples, peeled, cored and cut into thin slices
1/4 cup (60 ml) honey
1/3 cup (80 ml) apple cider vinegar
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) 35% cream
1/3 cup (80 ml) Charley’s Ballpark mustard
Salt and pepper to taste

Preparation

Oven temperature: 180°C (350°F)
Heat 45 ml (3 Tbsp.) olive oil in a large skillet over medium-high heat. Brown the tenderloin on all sides. Season with salt and pepper. Transfer tenderloin to a small rectangular roasting pan. Roast in oven for 15 to 20 minutes until slightly pink inside. A meat thermometer should read between 60 and 65°C (150°F) for medium rare. Cover with aluminum foil and let rest for 20 minutes in switched-off oven, with door ajar.
Meanwhile, heat 30 ml (2 Tbsp.) olive oil in the same skillet over medium heat. Add onions and cook for 3 minutes. Add apples and cook for 5 minutes. Pour in honey and caramelize for a few minutes. Deglaze the skillet with cider vinegar and reduce by half again. Add the cream, then the mustard. Heat 2 to 3 minutes.
Carve the tenderloin. Pour sauce onto serving plates, and arrange the slices of meat on the sauce.
Serve with basmati rice.